|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 2g||6%|
|Total Sugars 36g|
|Vitamin C 12mg||61%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Every year, a bounty of plums arrives in the United States' supermarkets in late May. Sweet, with the perfect tang, plums are simply delicious eaten raw. But when stewed, their firm texture and flavor make them the perfect fruity side, great on all meals, from breakfast dishes to game meats and desserts. If you happen to have many plums and not enough time to eat them before they ripen too much, this easy recipe brings out the best of these fruits, giving you a versatile preparation to enjoy.
A cinnamon stick and some fresh lemon juice are all you need to flavor some fresh plums. You need to select the plums so that they're ripe enough but not too soft, as the cooking will break down their texture and could make them mushy, taking away the beauty of biting into a sweet and firm slice of stewed plum. There are several kinds of plums, and they all will do for this recipe, as long as the flesh is firm. Black, red, or yellow are all great, but the resulting flavor can vary as they have different levels of tartness, as well as different textures. Pluots, apriums, apriplums, or plumcots—hybrids of plums and apricots—are also good choices for this delicious stew.
If you can, choose organic fruit, as you'll be eating the skin of the plum and organic product guarantees you're not eating dangerous pesticides, too.
1 pound ripe plums, about 8 small or 6 medium
1/2 cup granulated sugar
1 cup water
1 dash salt
1 tablespoon fresh lemon juice
1 cinnamon stick
Steps to Make It
Gather the ingredients.
Thoroughly wash the plums and cut them in half. Remove the pits.
In a medium saucepan, combine the granulated sugar, water, salt, and lemon juice.
Add the cinnamon stick to the mixture and bring to a boil while stirring constantly.
Place the plum halves in the boiling syrup.
Continue cooking for 3 to 5 minutes, or until plums are tender.
Remove from heat and let them cool slightly before eating. Refrigerate to chill or serve at room temperature.
How to Store Stewed Plums
The sooner you eat the plums the better, but they will keep well in the fridge for up to a week when stored in an airtight container. If making bigger batches, the best course of action is either to portion them and freeze or to can the fruit in a water bath so they keep their freshness and texture for longer.
How to Use Stewed Plums
A perfect and simple dessert, stewed plums can be a versatile ingredient in many meals:
- Breakfast: Serve the plums on top of granola, waffles, pancakes, or a yogurt parfait.
- Dinner: Use the warm plums as a sweet side to veal, venison, turkey, game poultry, or pork dishes.
- Dessert: Top ice cream, custard, pound cake, or fruit cake with the plum. Alternatively, serve the plums with a heaping tablespoon of whipped cream, mascarpone, or ricotta.
Stewed Plums in Red Wine
For a more adult version of this sweet preparation, add red wine to the cooking liquid:
- Replace 1/2 cup of water with the red wine of your preference.
- Add 1 thumb-sized piece of freshly peeled ginger root to the cooking liquid.
- Follow the recipe as indicated above.
Plums stewed in red wine are a great side to game meats, but are also really delicious when served warm with vanilla ice cream and some crushed hazelnuts on top.